- 1.5 pounds of chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 1 cup breadcrumbs (panko recommended for extra crunch)
- 1/2 cup honey
- 2 tablespoons hot sauce (adjust to taste)
- Vegetable oil for frying
- Begin by patting the chicken tenders dry with paper towels. This helps the breading adhere better.
- In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In another bowl, beat the eggs with water to create an egg wash.
- Place the breadcrumbs in a third shallow dish.
- Coat each chicken tender in the flour mixture, then dip it into the egg wash, ensuring it’s fully covered.
- Finally, press the tenders into the breadcrumbs, making sure they are well-coated. Set aside on a plate.
- In a large skillet, heat vegetable oil over medium-high heat. You’ll want about half an inch of oil for frying.
- Once the oil is hot (test by dropping a breadcrumb in; it should sizzle), carefully add the chicken tenders.
- Fry in batches to avoid overcrowding, about 3-4 minutes per side, until golden and cooked through.
- While the tenders are frying, mix the honey and hot sauce in a small saucepan over low heat until well combined. Set aside.
- Once the tenders are cooked, place them on a wire rack over a baking sheet to drain excess oil.
- Drizzle the hot honey sauce over the tenders just before serving, or serve the sauce on the side for dipping.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International